Cover, reduce heat, and allow eggplants to cook for 5 minutes. Add remaining 3 tablespoons vegetable oil to a medium sized pot. Pan fry cubed tofu on all sides until golden brown. 1 jalapeno pepper (remove seeds for less heat), 2 Japanese eggplants, cut into 3/4-inch pieces, 12 ounces firm tofu, cut into 1/2-inch cubes and patted dry, Sign up for the Recipe of the Day Newsletter Privacy Policy, Roasted Butternut Squash Soup and Curry Condiments. Stir fry onion, garlic, and ginger over medium heat for 2 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add curry powder and continue to fry for another 3 minutes. Homemade curry paste tastes much more intense and flavorful than store-bought. Add the coconut milk and water to the pot, bring it to a boil and stir, scraping the bottom for any … Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Cook for another 3 minutes. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl. Your email address will not be published. Add the onion and … Place a folded clean kitchen towel on a baking sheet. Add pan fried tofu and salt. A simple Thai eggplant curry with added tofu for extra protein. Roti n Rice is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Add the onion and cook until softened, about 5 minutes. Add curry powder and continue to fry for another 3 minutes. Turn off stove and allow curry to sit for 10 minutes before serving. Add the onion and cook until softened, about 5 minutes. Season with salt and pepper. Place the tofu on the towel, cover with another folded towel, place another … All Rights Reserved. Heat a tablespoon of oil in a non-stick fry pan. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl. Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Place tofu in a shallow dish with another heavy flat bottom dish on the top. Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Pour in coconut milk and bring it to a boil. Leave it for 10 minutes to press out all excess liquid. Add the spinach and cook until wilted, about 1 minute. All rights reserved. This should take about 8 to 10 minutes. © 2020 Discovery or its subsidiaries and affiliates. Heat 2 tablespoons of oil in a dutch oven or large pot over medium high heat. Remove and set aside. To prepare tofu & eggplant: Slice tofu crosswise into 1-inch-thick slices. Add Thai and Chinese eggplants. Pour in coconut milk and bring it to a boil. Drain and cut tofu into ¾ inch cubes. Serve with rice, if desired.

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